Gold potatoes: Jacques Pepin style

  • 1 1/2kg gold-fleshed baby potatoes
  • Salt
  • Freshly ground black pepper
  • 720ml chicken stock
  • 42g butter
  • 2 to 3 tbsps freshly chopped parsley leaves
View metric measurements
1) Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover the potatoes halfway with chicken stock, about 720ml, add the butter and cover skillet with a lid.

2) Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes.

3) Once the stock has evaporated, pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired.

Remove the browned potatoes from the skillet and place onto a serving platter. Garnish with the parsley.

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